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Leftover Turkey & Ham Pies, with a filo crunch
These individual pies use up leftover Christmas or Thanksgiving turkey, and are topped with a single sheet of filo pastry to add crunch and texture without heaviness
Ingredients
- 30 g butter
- 2 tbs flour
- 200 ml turkey or chicken stock
- 120 ml semi skimmed milk
- 2 tbs cranberry sauce
- 250 g leftover roasted turkey - mix of white and brown meat - diced
- 80 g leftover roast ham - diced
- 60 g sweetcorn
- 4 sheets filo pastry
Instructions
- Place the butter into a saucepan and melt over a gentle heat, add the flour and stir in to make a smooth paste. Cook for a few minutes stirring all the time.
- Slowly start to add the stock, bit by bit stirring all the time, until you have a smooth liquid and no lumps. Add the remainder of the stock and the milk and simmer until you have a smooth sauce. Season to taste with salt and pepper.
- Remove from the heat and stir in the cranberry sauce, turkey, ham and sweetcorn. Divide between 4 individual pie dishes or individual casseroles.
- Shape the filo pastry toppings by scrunching each sheet up from the middle and then shaping with both hands. Place each scrunched sheet on top of each pie.
- Bake according to the packet instructions (usually 200C / 180Fan / GM 6) for about 15 mins until the filo is golden brown and the pie filling piping hot and bubbling.
- Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.